This post is sponsored by June Oven. All opinions are my own.
I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week.
The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out.
So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air fryer, and even popped popcorn in it. I baked cookies, brownies, and cheesecake. Overall, I’ve been very impressed with June, and find myself using it all the time.
Some key things I like: I can control it from my phone (it’s app is pretty user friendly). There is a live view option, so I can check on my food while it’s baking, and reset the timer as needed. It recognizes most food that is put in the oven, and immediately recommends cooking times and setting options. It preheats quickly, and everything has turned out well. My favorite feature is that it is so kid-friendly; both my kids have no qualms about using it, and it’s an easy way that they can help with meal prep. The June sits on our counter right at their height, and it feels much less intimidating than the oven. Even after only owning it for a few days, they have been more hands on in the kitchen.
The only slight issue I’ve found so far is that baking times are a little different than my regular oven; I’ve found most things (such as the cookies and brownies) take a little longer. They still have tasted great, and turned out as intended. Cheesecake worked really well in this oven; I baked these cheesecake bars low and slow, and they turned out excellent.
Overall, I highly recommend this wonderful little oven! (Also, I always trust the opinion of Cooks Illustrated when it comes to appliances, and you can read their glowing review here. )
White Chocolate Cheesecake Bars
I used my favorite cheesecake bars base found in my book 100 Cookies, and then coated it with white chocolate ganache and a white chocolate (with red food coloring) drizzle. Room temperature ingredients will help your cheesecake bake faster; if your cheesecake is taking longer to get to the right temperature, don’t worry! If using your June Oven with this recipe, add 5 to 7 minutes to the bake time.
2 cups [200 g] graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons [57 g] unsalted butter, melted
24 oz [678 g] cream cheese, at room temperature
1 1/2 cups [300 g] granulated sugar
1/2 teaspoon salt
3/4 cup [180 g] sour cream, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
White Chocolate Ganache
8 oz [226 g] white chocolate
1 cup [240 g] heavy whipping cream
White Chocolate Drizzle
2 oz [57 g] white chocolate
red food coloring
For the crust
Adjust an oven rack to a middle position of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 to 33 cm] pan and line it with a parchment sling.
Place the graham cracker crumbs and sugar in a medium bowl and whisk together. Pour in the melted butter and stir until combined.
Press the mixture into the prepare pan and bake for 10 minutes. Remove the pan from the oven and let cool. After the pan has cooled, wrap the outside sides in two layer of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning).
For the filling
In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese has incorporated and is silky smooth. Add the sugar and salt and beat on medium speed until completely incorporated, stopping to scrape down the sides fo the bowl as needed, 2 to 3 minutes. Add the sour cream and vanilla, and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition, until just combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.
Pour the filling over the cooled crust and use an offset spatula to smooth the top. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. Bake the cheesecake until the center of the cheesecake registers 150F [65C], 30 to 35 minutes. The outside 2 to 3 in [5 to 8 cm] of the cheesecake will be puffed and fairly firm and set, but the center will still be slightly jiggly at this point. Turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm oven for 1 hour.
Transfer the pan to a wire rack and let the cheesecake cool. Once it is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Let chill for at least 6 hours or overnight.
For the White Chocolate Ganache
Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic wrap and use a butter knife to stir the chocolate into the cream, until it is completely smooth. Let the mixture cool to almost room temperature. Once cool, remove the cheesecake from the freezer, and pour the ganache over the top, and use an offset spatula to spread in an even layer. Let the ganache set before decorating and slicing.
When the ganache layer is completely set, melt the white chocolate in a small saucepan, stirring constantly, until smooth. Add a few drops of red food coloring until the desired color is reached. If your white chocolate seizes when the food coloring is added, add a a little bit of water (a scant teaspoon at a time), stirring constantly, until it smooths out again (this happened to me, and it smoothed out just fine). Pour the chocolate into a disposable piping bag (or small zip-top bag) and snip the end to make a small opening (you want thin lines, so the smaller hole, the better). The chocolate will immediately want to start pouring out, so tip the end up until you are ready to pipe, and be ready to pipe immediately. Make a pattern across the top. Let the chocolate set before slicing. Use the parchment paper to gently remove the bars from the pan. Cut the cheesecake bars into squares.